Mexican Restaurant Salsa
whole stewed tomatoes
1 can (4 ounces) sliced jalapenos (undrained)
1 tablespoon salt
1 1/2 tablespoons granulated garlic
Warm tortilla chips sprinkled with seasoned salt
Combine all ingredients but chips in blender and process very briefly.
Mixture should be slightly chunky.
Serve with seasoned chips.
Makes 6 to 8 servings.